Description
These Bang Bang Salmon Bowls combine tender oven-baked salmon cubes tossed in a flavorful marinade with a refreshing cucumber salsa, creamy avocado slices, and a spicy-sweet bang bang sauce made from Greek yogurt and chili sauces. Served over warm cooked rice, this vibrant bowl offers a balanced and delicious meal packed with bold flavors and a variety of textures perfect for a quick dinner.
Ingredients
Bang Bang Sauce
- 1/3 cup plain Greek yogurt (any fat content)
- 2 tablespoons mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon sriracha
- Pinch of salt
Salmon & Marinade
- 1 pound salmon fillets, skin removed and cut into 1-inch cubes
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
Cucumber Salsa
- 2 cups diced Persian or English cucumbers
- 1/2 cup shelled edamame
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- Juice of a lime
- Salt to taste
Other Ingredients
- 2 cups cooked rice
- 1 avocado, peeled and sliced
- 2 teaspoons sesame seeds
Instructions
- Cook the Rice: Prepare 2 cups of rice according to package instructions until tender and fluffy. Set aside and keep warm.
- Make the Bang Bang Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, sweet chili sauce, sriracha, and a pinch of salt. Adjust seasoning to taste, then refrigerate until ready to serve to allow flavors to meld.
- Preheat the Oven: Heat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Marinate and Bake Salmon: In a mixing bowl, combine tamari (or soy sauce), sweet chili sauce, rice vinegar, and garlic powder. Add the cubed salmon and toss gently until well coated. Spread the salmon pieces out in a single layer on the lined baking sheet. Bake in the preheated oven for 7-10 minutes, or until the salmon is opaque and cooked through.
- Prepare Cucumber Salsa: While the salmon is baking, combine diced cucumbers, shelled edamame, thinly sliced green onions, chopped cilantro, lime juice, and salt in a mixing bowl. Stir to mix well and taste to adjust seasoning as needed.
- Assemble the Bowls: Divide cooked rice evenly among four bowls, about 1/2 cup per bowl. Top each serving with baked salmon cubes, a generous portion of cucumber salsa, and a few slices of avocado. Drizzle the prepared bang bang sauce over the top. Garnish with sesame seeds and additional cilantro if desired.
Notes
- You can substitute Greek yogurt with sour cream or use vegan yogurt for a dairy-free version.
- If you prefer spicier bowls, increase the amount of sriracha in the bang bang sauce or add chili flakes to the cucumber salsa.
- For quicker preparation, use pre-cooked rice or leftover rice.
- Ensure salmon pieces are similar in size to cook evenly.
- Baking time may vary depending on your oven and the thickness of your salmon cubes; always check for doneness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
